Garden Fresh Gluten Free Arugula Pizza

TweetWhat do you do when you have garden fresh arugula and basil? Make a pizza! Well, there are many things you can do with these two ingredients, but I really wanted to highlight them by making them the stars of a pizza. Pairing them with this gluten free crust recipe from Living Without magazine was clearly the right thing to do. My first intention was to do a pesto sauce, but I realized that I’d upstage the arugula and possibly make a flavor clash if I did. So, I decided Read More …

Guest Post: Feeding a Crowd with GF Local Beef Bulgogi

TweetToday we have a guest post from Courtney at Maui Jungalow. She’s a local blogger who writes about life on Maui with a focus on Upcountry and rural settings. She’s also a friend of mine. So, let’s welcome my first guest blogger and her post for Beef Bulgogi! Feeding a Crowd with GF Local Beef Bulgogi This is a follow up to the Perils of Pauline Potluck post with tips on potluck planning. What worked: The food turned out fine. I had gone to a local packing house the day before and Read More …

Classic Biscuits and Gravy

Tweet This month’s Gluten Free Ratio rally is being hosted by Gretchen of Kumquat. Biscuits are such a big part of my food heritage. I grew up in a pretty Southern style part of Florida. Breakfast at home or the nearby truckstop restaurant, or place in town often consisted of biscuits and gravy. Grits were also important. Yet, this is not about grits. It is about biscuits. A good crumbled breakfast sausage is also delicious in the gravy and it makes for a more substantial meal. Yet, plain gravy with biscuits is Read More …

Simple Shortbread

Tweet It’s been a while since I’ve participated in one of the ratio rallies. Caroline of The G-Spot is hosting this month. Here’s my contribution,  a quick post and a simple recipe for gluten free simple shortbreads using oat flour. In doing a little research I learned that oat flour was the traditional flour for making shortbread, but that it was later replaced by modern wheat flour and starches to create the texture and flavor known today in shortbread. So, I wanted to go back to the traditional flour, which Read More …

Pre-Thanksgiving Update

TweetTonight I will be working on some pre-Thanksgiving food preparation. I intend to bake my sweet potatoes and have them ready to go in the oven tomorrow.In the sweet potatoes I put brown sugar and crushed pineapple. I’ll then top it all with marshmallows. I’ll also make cranberry sauce in advance as it stores well. This is a simple combination of sugar (I’m going to try whole cane sugar this year) and orange juice concentrate. Tomorrow I’ll put together the mashed potatoes. I’m going to try out Yukon Golds this Read More …